PUFF PASTRY PIE stuffed with EGGPLANT and salami, a main dish or appetizer, perfect idea for dinner with puff pastry and seasonal vegetables.
The puff pastry pie stuffed with eggplant and salami is really simple, you need to let the eggplant slices rest with salt first and then cook them a few minutes before arranging them in the pie dish with the puff pastry.
For the recipe of the puff pastry pie stuffed with eggplant and salami you will need very simple ingredients like puff pastry, eggplants, salami, and provola cheese to prepare a main dish for dinner, a delicious savory pie that will surely please everyone.
Join me in the kitchen today, there’s the puff pastry pie stuffed with eggplant and salami.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 1 puff pastry
- 1 oval black eggplant
- 2.1 oz salami
- 3.5 oz smoked provola cheese
- 1.5 cups tomato purée
Steps
Slice the eggplant and arrange them on a plate with a sprinkle of salt, place another plate on top and let sit for about 1 hour.
Prepare a simple sauce with the tomato purée.
After the resting time, rinse the eggplants under running water and gently squeeze them, then pat them dry.
Cook the eggplants in a pan with oil or in an air fryer for 5 minutes.
Arrange the eggplant slices in a baking dish where you have placed the puff pastry.
Fill with slices of salami, provola cheese, and finally the tomato purée.
Fold the puff pastry over the filling, bake at 356°F for about 15 minutes.
Bon appétit
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PUFF PASTRY PIE stuffed with EGGPLANT and salami
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